Description

These Perfect Soft and Chewy Vegan Sugar Cookies are delightfully tender with a subtle crunch from a sugary topping. Made without any animal products, they combine vegan butter, almond milk, and classic cookie ingredients to create a sweet treat that’s ideal for any occasion. The recipe yields 24 cookies that are soft in the center and gently golden at the edges, perfect for those craving a comforting, plant-based dessert.

Ingredients

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Dry Ingredients

2 1/4 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt

Wet Ingredients

3/4 cup vegan butter, softened
1 cup granulated sugar
2 teaspoons vanilla extract
2 tablespoons unsweetened almond milk

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Instructions

Preheat Oven: Preheat your oven to 350°F (175°C) and prepare a baking sheet by lining it with parchment paper to prevent sticking.
Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until evenly blended; set aside.
Cream Butter and Sugar: In a large mixing bowl, use a mixer to cream the softened vegan butter with granulated sugar until the mixture is light, fluffy, and pale in color.
Add Vanilla and Almond Milk: Pour in the vanilla extract and unsweetened almond milk, then continue to beat the ingredients until fully combined and smooth.
Combine Dry and Wet Mixtures: Gradually add the dry flour mixture to the wet ingredients, mixing gently until just combined; be careful to avoid overmixing to keep cookies tender.
Shape Dough Balls: Use a cookie scoop or spoon to portion the dough into balls, and place them spaced apart on the prepared baking sheet.
Flatten and Add Crunch: Lightly dip the bottom of a glass in sugar, then gently flatten each dough ball to create a thin, sugar-crisped topping on each cookie.
Bake the Cookies: Bake in the preheated oven for 10-12 minutes, or until the edges appear set and are just beginning to turn a golden color.
Cool: Allow the cookies to cool on the baking sheet for 5 minutes to set, then transfer them to a wire rack to cool completely before serving.

Notes

For a softer cookie, do not overbake; remove from oven as soon as edges begin to turn golden.
Use room temperature vegan butter to ensure proper creaming and an even cookie texture.
The almond milk adds moisture and helps bind the ingredients; other plant-based milk alternatives can also be used.
Storing cookies in an airtight container at room temperature will keep them fresh for up to one week.
For added flavor, try mixing in dairy-free chocolate chips or a sprinkle of cinnamon into the dough.